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cheese souffle

Frozen Cheese Souffle (A Family Favorite for 30 years)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 60 to 90 Minutes
  • Total Time: 1 Hour 40 Minutes
  • Yield: 8 Servings 1x
  • Category: Brunch/Supper
  • Method: Baking
  • Cuisine: American


This cheese souffle can be frozen before baking which makes this a life saver recipe. Rich and simple to prepare in the food processor, this will soon become a favorite!


Units Scale

1 T softened butter

1/4 c plus 2 T Parmesan cheese (about 1 1/4 oz) room temp

6 eggs

1/2 c sour cream

1/2 t dry mustard

1/2 t salt

8 oz sharp cheddar, cubed and room temp

8 oz cream cheese, cubed and room temp


  1. Butter the sides and bottom of a 1 to 1 ¼ qt soufflé dish.
  2. Using the steel blade of your processor, grate parmesan finely. Sprinkle 2 T Parmesan over sides and bottom of buttered dish.
  3. To the remaining cheese in the work bowl, add eggs, sour cream, mustard and salt. Combine well.
  4. With motor running, add the cubes of cheddar and cream cheese, a few at a time. When all
    are added, blend 20-25 seconds.
  5. Pour mixture into prepared dish, cover well and
  6. When ready to serve, bake in a preheated 375 degree oven for up to 1 hour and 30 minutes or until center is set. The edges will have pulled away from the sides and the center should still be just a bit jiggly. If you like it even crustier you can bake it longer. You may bake it without freezing in a preheated 350 degree oven for about 50 minutes.
  7. Serve immediately. Your guests will feel like royalty.